Lyukum Cooking Lab > Blog > diet > lactose-free

Chakapuli | Lamb Stew with Green Plums

The recipe below is a modified version of Chakapuli (Georgian: ჩაქაფული), a Georgian stew made with onions, lamb neck, unripe cherry plums (tkemali), fresh herbs (parsley, mint, dill, cilantro, tarragon), garlic and salt. It is considered to be one of the most popular dishes in Georgia.

Choosing the right lamb cut for the dish is crucial. This dish is cooked low and slow to make sure all flavors are developed. Lean lamb will become tough and dry at the end of the process. We need something with bones and connective tissues. The best cuts, in this case, are the leg and the neck of lamb. The neck is often sold as a cross cut steak and makes this dish very flavorful. This recipe doesn’t use any additional liquid. The meat is cooked in its own juices.

April 11, 2015
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Grin for Green! Ox Tail Green Borsch

Long time ago, I was sure green borsch is unique for Ukrainian cuisine. In reality, a similar dish exists in many cuisines all over the world. For regions with four-season climates, a soup with local greens is a must. Like for red, there are many variations of green borsch in Ukraine. This recipe is one of my variations with a strong ox tail stock. Use any stock of your choice, or even water. Adjust the toppings to you taste and diet. Sorrel and other greens are the main hero in this soup, they create the flavor and pack it with spring goodness!

April 8, 2015
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Let Zephyr only breathe…

Zefir (Russian: Зефи́р, may also be spelled zephyr or zephir) is a dessert commonly produced and sold in the countries of the former Soviet Union. As the name suggests it has a delicate airy consistency. It is made by apple puree, which has been thickened with pectin, and egg whites into a foam. The foam is stabilized by a sugar and agar syrup.

March 25, 2015
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Gluten-Free and Egg-Free Pie Crust

15 minutes one evening, 20 minutes next morning, 30 minutes in the evening, and you serve a light dinner at the end of your busy day in the office. With a glass of nice red wine. Perfect. This gluten-free and egg-free crust is perfect for many diets. The ingredients are dehydrated butternut squash, pecans, parmesan cheese, and seasonings. Now, what if we use other dehydrated vegetables?…

March 4, 2015
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Smoked Riblets

I am known as “riblets gal” by our local HEB butchers (I call them “meatmongers”). I buy riblets almost every time I see them on sale — for big parties or just for us. They are crazy good quickly grilled, smoked, and served with Salt Lick BBQ sauce and beer!

February 19, 2015
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Cauliflower and Almonds Soup

Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.

February 16, 2015
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Magic Golden Trees

Do you see what I see? 🙂 Slowly fried in butter (you can use vegetable oil, but butter is the best) or roasted in the oven halved cauliflower florets is one the most delicious and attractive vegetable dishes. It is easy to prepare, fast to cook, and healthy food. Kids love it!

February 16, 2015
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She is Your Lobster! Cook for her!

“Come on, you guys. It’s a known fact that lobsters fall in love and mate for life. You know what? You can actually see old lobster couples walkin’ around their tank, you know, holding claws like…”

February 14, 2015
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“Howdy!” Salad

I always think about it as a transitional flavor combination for people who are not familiar with Mexican, Tex-Mex, or Southern cuisines, as an introduction to our local specialties. It tastes wonderful with or without hot chilies. It is beautiful! It is perfect as a light summer meal, or as a side dish. It works well with grilled meats and poultry, with seafood, different tacos and enchiladas, or just corn chips or tortillas.

February 14, 2015
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